| 摘要 |
A method and apparatus for placing an item of food into a cooking vessel capable of quickly achieving an effective frying temperature after placement into the hot cooking oil of a deep fryer is disclosed. The vessel includes a food containment area where food is placed in intimate contact with an interior wall of the vessel. Using a rack, the vessel is submerged into the oil to an effective depth such that the food item containment area remains below the surface of the cooking oil in the deep fryer while a vent of the cooking vessel remains above the cooking oil surface. Heat is substantially instantaneously transferred from the oil through the cooking vessel to the food item contained therein, causing the food to fry. Steam emitted from the food during cooking escapes through the vent.
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